Binding Agents

Xanthum Gum

Corn based, fermented product that adds elasticity to gluten-free baking. If you have a corn allergy, you should not consume. Used extensively in food industry. Important to measure carefully as a little goes a long way. Significantly more expensive then guar gum. Some people have experienced digestive distress with excessive use. The general rule is to use one teaspoon for every cup of gluten-free flour when making bread and half to three quarters of a teaspoon for other baked goods.

Guar Gum

Comes from the seeds of the ‘guar’ plant and adds elasticity to gluten-free baking. Important to measure carefully as a little goes a long way. A high fiber product that has potentially laxative effects when used in excess. The general rule is to use one teaspoon for every cup of gluten-free flour when making bread and half to three quarters of a teaspoon for other baked goods.

*It’s important to note that some people strongly prefer to avoid any gums, and have found some ways to do so. Some people use a higher percentage of whole grain flour with no binding agent, or use in place of xantham/guar gum alternative ingredients such as flax seed and/or chia seed mixed with water. I have experimented baking with these a bit and have had success, but Shauna of glutenfreegirl.com has information to share (and an incredible website to boot). Scroll down this page to see what she has to say about xantham gum and whole grain blends.